<html><head><link type="text/css" rel="stylesheet" charset="UTF-8" href="../css/recipe.css"><meta http-equiv="Content-Type" content="text/html; charset=utf-8" /></head><body><div class="recinfo"><h1 id="page_cm_id" ctype="caipu" uid="48277" val="89576">红烧肉</h1><div class="bmayi mbm" >
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						<td class="lirre" width="50%" ><span class="fwb">难度：</span>配菜(中级)  </td>
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						    <span class="fwb">时间：</span>1小时以上						</td>
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						<td width="50%"><h2 class="zfliao">主料</h2></td>
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					<tr><td class="lirre">						<span><label   class="fcbm inblok">五花肉</a></label></span><span class='right'></span>
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						<td width="50%"><h2 class="zfliao">辅料</h2></td>
						<td>&nbsp;</td>
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					<tr><td class="lirre">						<span><label   class="fcbm inblok">姜片</a></label></span><span class='right'>适量</span>
					</td><td>						<span><label class="fcbm inblok">老抽</label></span><span class='right'>适量</span>
					</td></tr><tr><td class="lirre">						<span><label   class="fcbm inblok"> 蒜瓣</a></label></span><span class='right'>适量</span>
					</td><td>						<span><label class="fcbm inblok">八角</label></span><span class='right'>适量</span>
					</td></tr><tr><td class="lirre">						<span><label class="fcbm inblok">花椒</label></span><span class='right'>适量</span>
					</td><td>						<span><label class="fcbm inblok">冰糖</label></span><span class='right'>适量</span>
					</td></tr><tr><td class="lirre">						<span><label class="fcbm inblok"> 黄酒</label></span><span class='right'>适量</span>
					</td><td>						<span><label class="fcbm inblok">盐</label></span><span class='right'>适量</span>
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					<h2>红烧肉的做法步骤</h2>
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							<p><span class="fwb">1.</span> 把带皮肋条五花肉洗净后切成大块。</p>
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							<p><span class="fwb">2.</span> 炒锅做热后倒入少许食用油，放入八角、花椒爆香。</p>
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							<p><span class="fwb">3.</span> 接着放入姜片，蒜瓣翻炒几下。</p>
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							<p><span class="fwb">4.</span> 放入肉块倒入黄酒略微煸炒片刻。</p>
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							<p><span class="fwb">5.</span> 加入老抽、盐、水及敲碎的冰糖，香叶及桂皮。</p>
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							<p><span class="fwb">6.</span> 待水开后撇去浮沫。</p>
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							<p><span class="fwb">7.</span> 盖锅盖，转小火慢炖两小时。</p>
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							<p><span class="fwb">8.</span> 掀开锅盖转中火收汁，至汤汁浓稠即可关火。</p>
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					<h2>小贴士</h2>
					<p>一定要注意三点：<br />一挑肉最关键，要选带皮的肋条五花肉，极品肋条肉肥瘦相间可近十层，也叫夹心肉，这种肉因层次多一定要切大块，这样成品才有<br />卖相；<br />二是水要一次放足后小火慢炖，期间不要开锅盖。糖要用大块冰糖，冰糖味清甜透明度高，是烧出肉质酥<br />烂香糯、色泽红亮的关键；<br />三是收汁，待小火慢炖两小时后打开锅盖，转中火收汁待汤汁醇浓即大功告成。</p>
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